Quinoa is one of my favourite superfoods to use as the base of most dishes I make. It’s quick and easy to cook, filling (yet not too heavy), and since it doesn’t have much flavour it can be dressed up to fit any flavour profile.
Since I love Mexican food occasionally, this time I decided to make chipotle veggie bowls using all my favourite spices.
Mexican bowls are usually made with rice but these Chipotle-Quinoa bowls are a much healthier alternative. They contain more dietary fibre, more protein, and magnesium, potassium and iron than rice. Rice and quinoa are both delicious and filling bases for a dish, but with quinoa you’re getting much more back yet no compromise in flavour!
1/2 cup quinoa
1 vegetable stock cube (I use this one by Kallo)
2 tbsp coconut oil
1 1/2 tsp smoked paprika
1/2-1 tsp hot chilli powder
1/2 tsp ground cumin
1 tbsp tomato puree
Himalayan/Sea salt, to taste
1/2 -1 tsp ground black pepper
1/2 cup hot water
400g canned blackbeans
1 small head of romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 spring onion, sliced
Small bunch fresh coriander, chopped
Cook the quinoa in the vegetable stock according to its pack instructions.
Meanwhile, pour the coconut oil into a small saucepan over a low heat. Add the spices, and combine with the oil until smooth. Add the tomato puree, then add the hot water a little at a time. Drain the beans and add them to the pan, and mix. Add in the black pepper and salt, to taste.
Cook for 10-15 mins. Place the lettuce in a bowl, acting as the base. Serve the cooked quinoa on top and black beans. Season with cherry tomatoes, chopped spring onions and fresh coriander.